Pumpkin nut milk

POSTED ON November 19, 2014

Suddenly the weather here in New York feels too cold to drink or eat anything that isn’t warm. However, I must admit this pumpkin milk is so delicious, I’ve been sipping on it cold as a snack. It wasn’t until this morning that I stirred some into hot oatmeal which created a golden, creamy and decadent pudding-like breakfast; perfect for the early winter we are experiencing.

Adding a little steamed winter squash to nut milk is a great way to sweeten and thicken it. You can add more to create a smoothie or less to get the effect of a silky textured nut milk without the addition of anything rich. With a pinch of nutmeg and cinnamon and a good dash of vanilla you have a beautiful, sunny colored milk that is a lot like dessert sans concentrated sweeteners! Even though I’ve called this “pumpkin milk” it contains winter squash; not traditional pumpkin as actual “pumpkin” lacks the density and sweetness to give this milk its special flavor and texture.

Make this now while the lovely sweet-fleshed kabocha and red kuri squash are abundant.

I’ll be back in a few days to share some links as promised, until then make this milk and let me know how you like it!

Amy x

The recipe for these (gluten free and vegan) cranberry tartlets is now up on Healthy Eats blog. Click here for the recipe.

Pumpkin nut milk

Makes 2 cups

1 ½ cups cashew milk, see below

½ cup steamed and mashed winter squash

1 teaspoon vanilla extract

Pinch cinnamon

Pinch freshly ground nutmeg

Place all ingredients in an upright blender and blend until smooth and creamy. Pour into a jar, cover and store in the fridge for up to 3 days.

Cashew milk

Makes 4 cups

1 cup whole raw cashews, soaked 2 to 6 hours

4 cups filtered water

2 teaspoons vanilla extract

Tiny pinch sea salt

Pinch cinnamon, optional

Drain and rinse cashews and place them in a blender with filtered water, vanilla, salt and cinnamon, if using. Blend until completely smooth. Pour into a jar and store in the fridge for up to 5 days.

This looks lovely! Will try it soon. I just purchased your book and, rather than just adding it to my collection of cookbooks I’ve read yet never made the actual recipes, I am looking forward to creating some of your beautiful, fresh, delicious meals!

Amy,
I’ve been a fan for years and love how you infuse health and well-being into recipes like this one. It seems like a great one to try. Looking forward to adding your cookbook to my collection and spending relaxing winter Sundays trying out new flavors that make new family traditions.

THank you for writing. I don’t strain the pulp because there isn’t any when ou use cashews. If you use almonds you would need to strain the nut milk first then blend with the squash. I love hokkaido squash and your smoothies sounds delicious!

Leave a Reply

"Amy Chaplin makes the most delicious, healthy, inventive vegetarian food I've eaten. She is also a lovely person and a great cooking teacher. I wish I could eat her food all the time."Natalie Portman

"Everything Amy touches and creates turns to pure deliciousness! Her food is made with so much love and the freshest ingredients, you can taste and feel it's goodness in every bite."Liv Tyler

“Amy Chaplin's food is scrumptious, beautiful and meticulous. It is nourishing to the eye, the body, the spirit.”Anna Deavere Smith

“Amy Chaplin manifests rare culinary skills—food she prepares is beautifully balanced with flavor, color, healing and aromatic qualities, seasonal and regional aspects. The result is, her food art nourishes the entire person, serving to awaken and elevate the senses with remarkable therapeutic benefit.”Paul Pitchford, author of Healing with Whole Foods

“Amy Chaplin is one of the world’s foremost vegan chefs and creative spirits. She contributed immeasurably to the success and international reputation of Angelica Kitchen for it’s innovative vegan cuisine.”Leslie McEachern, owner of Angelica Kitchen

"Amy’s whole food cleanse was a transformative experience for me. Amy educated me about the many ingredients she used, so I could continue to integrate them into my life. I can’t imagine a better way to invest in my own health and well-being."E. Andrews, private client

"Amy Chaplin is the most gifted, intuitive, and awesomely wonderful cook out there. She is a wholesome foods wizard, a chef extraordinaire, and one of the loveliest women you will ever meet"Maggie Lyon Varadhan, private client